Make-Ahead Parve Gravy Goes On the Side of Any Holiday Meal And Reduces The Stress Of The Big Day
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Make-Ahead Parve Gravy
Make-Ahead Parve Gravy means one less thing to coordinate on the biggest cooking days of the year. Because it is vegan it is the perfect side for your roasted meat, and your vegetarian guests can pour it over anything they like. It is not meant for drinking straight, although it tastes so good you may want to. If you have no vegetarians at the table, feel free to add some drippings from your turkey or roast for extra flavor. I make this every year for my vegetarian daughter. It waits happily in the refrigerator until just before meal time, when it is quickly rewarmed on the stovetop.
How far ahead can I make gravy?
Gravy can be made up to five days ahead and kept in the refrigerator until its big moment.
Where do I find dried mushrooms?
Dried mushrooms are usually found with the produce in your supermarket. If you can’t find them, they are easy to make at home: Wipe fresh mushrooms and slice thinly. Place on a baking sheet in an oven set to low (175 degrees). Use the convection setting if you have one. It will probably take 2-4 hours to dry them completely. (You want them to snap when you break one). For this recipe, start with approximately 1 cup of fresh mushrooms. Any type of mushrooms will work, but porcini, cremini or shiitake will give you more depth of flavor,
How do I avoid lumpy gravy?
The easiest way to avoid lumps is to use a whisk instead of a wooden spoon. Dust the flour gently over the gravy mix (think of a snowfall), stirring constantly. If all else fails, strain the gravy before serving.
Products used in making this recipe:
OXO Good Grips 11-Inch Better Silicone Balloon Whisk
Make-Ahead Parve Gravy
- 1/3 cup dried mushrooms
- 2 cups vegetable stock
- 3 tablespoons non-dairy butter spread such as Earth Balance
- 1 1/2 tablespoons shallots minced
- 3 tablespoons flour
- 3 tablespoons soy sauce
- 1/2 cup non-dairy creamer
- 1 tablespoon sherry
- 1 tablespoon fresh thyme minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms and let soak for 20 minutes.
Remove mushrooms from the bowl using a slotted spoon. Set stock aside. Slice mushrooms thinly and set aside.
In a medium saucepan, over medium heat, melt the non-dairy butter spread. Add the shallots and saute for 5 minutes.
Gradually add the flour to the shallot mixture, stirring constantly. When all of the flour is incorporated, cook for 2 additional minutes.
Gradually add 1 1/2 cups of the reserved vegetable stock, stirring well to incorporate. When all of the stock has been stirred in, continue to cook over medium heat until mixture thickens.
Add sliced mushrooms, soy sauce, non-dairy creamer, sherry and thyme to the pan. Cook until thickened to desired consistency. Season to taste with salt and pepper.
To reheat, warm in a saucepan over low heat, stirring constantly until heated through.
This recipe was adapted from sticksnscones